Preheat the oven to 200° C.
Blanch and finely chop almonds in food processor (Leave some whole for decoration)
Beat the eggs with the cornstarch, butter and sugar until light and fluffy.
Stir in the almonds and vanilla.
Butter 14 muffin tins.
One by one brush each phyllo sheet with melted butter and fold it over and over lengthwise and crosswise until it is 10 or 12 layers thick.
Place it in a muffin tin, pressing the bottom and sides slightly so that the phyllo adjusts to the shape.
Repeat the procedure, lining each tin with a folded, buttered phyllo sheet.
Trim the edges.
Put one tablespoon of jam on top of the phyllo and top that with some of the almond cream mixture. The tins should be no more than 3/4 full.
Put a whole almond on top of the cream to decorate if you like.
Bake for 20 minutes.
Serve hot or warm and eat while fresh.